Patra Recipe | authentic gujarati patra recipe | patra recipe with detailed instructions and video recipe
Patra is a traditional Gujarati snack (or as we say farsaan) made from arbi/colocasia leaves. This snack has all the flavours in it – sweet, spicy, tangy.
The procedure of making patra seems to be a bit lengthy, but it is very interesting and fun to make this delicious snack. You just have to follow the steps and you will be amazed to see them transform into a yummy snack.
What are Colocasia leaves?
Colocasia leaves are also known as are called as arbi ke patte or arbi leaves. These leaves are green coloured heart shaped leaves of the plant which is rich in many nutrients.
- preparing arbi leaves
- preparing besan batter
- applying batter on leaves and roll them up + steaming
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Patra | gujarati patra recipe
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Ingredients (1 cup = 240 ml)
For the Besan Mixture
- 2 cup besan/chickpea flour
- 2 tablespoon rice flour
- ½ teaspoon turmeric powder/haldi
- 1 teaspoon red chilli powder optional
- 1 teaspoon coriander powder/dhania powder
- 1 teaspoon jeera/cumin powder
- ¼ teaspoon asafoetida/hing
- 2 teaspoon garam masla powder
- 1 teaspoon salt adjust to taste
- 2 tablespoon grated jaggery/gur
- 2 tabelspoon tamarind imli pulp
- 2 tablespoon oil
- 1 tablespoon lime juice
- 1 teaspoon eno
- 2/3 cup water or as required
Tempering and other ingredients
- 15 medium sized colocasia leaves/arbi leaves
- 3-4 tablespoon oil
- 1 broken dry red chili deseeded
- 1 teaspoon mustard seeds/rai
- 1-2 green chillies
- ¼ teaspoon asafoetida/hing
For the Garnish
- 1 tablespoon sesame seeds/til
- 2 tablespoon finely chopped coriander leaves/dhaniya
For The Besan Mixture
- In a wide bowl, combine besan, rice flour, oil, red chilli powder, turmeric powder, cumin seeds powder, coriander seeds powder, garam masala powder, hing, tamarind pulp, jaggery and salt. Add water gradually and make a thick batter.
- Just before applying the batter on the leaves, add eno and lemon juice to the batter. Mix well. You will notice bubbles forming.
- Add water in the steamer and pre-heat the steamer.
- Soak leaves in water for 2-3 minutes.
- Dry them properly using a kitchen towel.
- Place the leaf on a clean dry surface and remove the vein from the middle of the back of the leaf using a sharp knife. Do this for all the leaves.
- Apply lime juice by just rubbing the lemon over back-side of the leaves. This reduces the bitterness of the leaves.
- Apply a thin coat of the prepared mixture evenly on the back of the leaf as shown in the video.
- Now put another leaf over it upside down.
- Spread the batter over the second leaf also. Put the third leaf over it inverted and apply batter over it.
- Fold from both the sides and apply a small quantity of besan mixture on the folded sides.
- Roll it tightly. We have made 5 rolls from total 15 leaves. That means 3 leaves for each roll.
- Arrange these rolls on a greased steamer plate and steam for 20 to 25 minutes.
- Turn off the heat, remove the rolls from steamer and let them come to room temperature.
- Once it cools down, cut them into slices of medium-thickness.
For the Tempering
- Heat oil in a non-stick pan/kadhai and add dry red chilli and mustard seeds. When the seeds crackle, add slit green chillies and hing.
- Now add patra pieces. Mix well and sauté on a medium flame for 4-5 minutes or till they turn light brown in colour.
- Garnish them with sesame seeds and finely chopped coriander leaves.
- Serve patra with green chutney or imli chutney.